INGREDIENTS:

1 lb Shipton Mill's strong bread flour

2 eggs beaten

4 ozs melted butter

1 onion

handful black olives destoned

bunch parsley and rosemary

1 tbs olive oil

packet feta cheese cubed

yeast

warm water

pinch salt and ground black pepper

splash cider vinegar,

pinch sugar

METHOD

• heat oil in pan and fry onions until soft (10 minutes), add chopped garlic and cook gently for 5 more minutes.
• add parsley, rosemary, chopped black olives, cubed feta, cider vinegar, pinch salt, pepper, sugar, stir well and leave to cool
• meanwhile in a large bowl mix flour, dried yeast, add beaten eggs, melted and cooled butter, warm water, knead together adding more flour if necessary.
• tip onion mixture into dough and knead all together adding more flour to make a manageable consistency and knead for a further 5 minutes.
• put into oiled loaf tins and leave to prove in a warm place for 1 hour.
• bake in a preheated hot oven for 20 minutes, lower heat to 200 deg C and bake for a further 20 minutes.

leave to cool on wire rack, slice, butter and enjoy!